METHOD

LASAGNA

1. Wash and chop the spinach and mushrooms. Mince the garlic and slice the onion.

2. Medium-high heat fry off the onion for about 5 minutes. When the onions are brown add the garlic and fry for a further 3-4 minutes. Add the mushrooms and fry for 5-8 minutes.

3. Add the tomato puree and fry for 3 minutes. Add the lentils and tin of tomatoes. Let this simmer for 5-8 minutes.

4. Add a tablespoon of soy and all of the herbs. Let this simmer for a few minutes and set aside.

5. In an oven-proof dish layer up your ingredients.  You really can layer them any way you like. Here’s what we did:

Layer 1 -tomato mushroom mixture

Layer 2 – fresh spinach

Layer 3 – creamy white sauce

Layer 4 – dried pasta sheets

and repeat until all of your ingredients are used up.

Top layer – cream pasta sauce

6. In a preheated oven bake for 40 minutes. Cover with foil or baking paper for the first 30 minutes so the creamy sauce on the top doestn burn. Remove the foil/baking paper for the last 10 to 15 minutes to get a gorgeous golden color on top.

WHITE SAUCE

1. In a saucepan melt the vegan butter. When melted add in the flour and stir well. When this is combined into a dough ball add a small amount of milk.

2. Wisk this quickly and beat it into the dough ball. When combined add a little more milk and beat in again. Keep repeating this process until you have a cream sauce.

3. Season with salt and pepper. Add in the nutritional yeast. This gives it a really cheesy flavor. This will melt in, in one minute.